Braised Pork Roast

TENDER PORK

This Braised Pork Roast is tender and delicious. Braising has always been one of my favorite ways to cook. The secret to this technique is to always make sure you brown the meat first. This seals in all the juices and adds great flavor to the sauce while cooking.

Famous dishes like osso bucco or chicken cacciatore are both slow cooked to bring out the intense flavor of the meats. Let’s not forget braised lamb, one of Italy’s most famous traditional dishes.

Braised Pork Roast can be made a variety of different ways but I love braising in wine. Wine is often used in many of my favorite Italian recipes.

INGREDIENTS

4 to 5 pound boneless pork roast

1/2 pound pancetta, chopped

1/2 cup of extra virgin olive oil

1 tsp of fresh sage, chopped

1 Tbls of dried marjoram

1 Tbls of dried oregano

6 cloves of garlic, chopped

2 Tbls of lemon juice

2 cups of Cabernet Sauvignon

1 bay leaf

1 tsp of salt

1 Tbls of fresh ground black pepper

PREPARATION

Season the pork with salt and pepper

In a sauté pan, sear the meat on all sides in 1/4 cup of oil until brown.